LIFE SCIENCE

Detailed explanation-1: -Unlike the Maillard reaction, caramelization is pyrolytic, as opposed to being a reaction with amino acids. When caramelization involves the disaccharide sucrose, it is broken down into the monosaccharides fructose and glucose.

Detailed explanation-2: -Caramelization of sucrose, for example, can be divided into the following stages: First stage – thermal decomposition and fragmentation to yield glucose and fructose. These sugars can individually lose water and react with each other.

Detailed explanation-3: -Caramelization reaction is oxidation of carbohydrates or sugar resulting in the development of the brown colour and caramellic flavour when heated at high temperature. The temperature of reaction depends on the type of sugar present in the food.

Detailed explanation-4: -During caramelization sugar changes from white or colorless into yellow, orange, brown even black. At the same time, the flavor of the sugar changes drastically, from purely sweet, to a more complex profile that might still contain some sweetness but also bitterness and so-called ‘caramel’ flavor.

Detailed explanation-5: -The breakdown of sucrose into glucose and fructose is an example of caramelization. Supersaturated sugar solutions are very stable and likely to form small crystals.